You will not believe how good these healthy chocolate brownies are! Made with Delicata squash and no refined sugars, you will want to make this paleo brownie recipe over and over!
What if I told you that you could have these delicious brownies and that they are grain-free, healthy brownies with no refined sugar? Well, this brownie is a new hit in our house!
These are coconut flour brownies with a healthy secret. That's right; this is one of those recipes that you have to promise not to tell your kids about the hidden vegetables. If you are looking for a healthy brownie recipe, this is definitely it!
I am trying to add more grain-free treats for our family, and this experiment came out really well. I credit the moistness of these paleo chocolate brownies with the delicata squash inside.
I made this healthy brownies recipe with winter squash, but you can also use zucchini to make these healthy zucchini brownies, too.
These moist, delicious squash brownies are grain-free, dairy-free, gluten free, and paleo. If you love chocolate, this recipe is for you.
Why you need to make these:
Shhhh! Please don't give my secret away to my kids by telling them squash is in this Paleo brownie recipe! I love to make desserts with winter squash! It is a great way to sneak in some healthy nutrition.
How to cook delicata squash:
There are a few different ways to cook Delicata squash, including:
- Baking it in the oven, which is what I did for this recipe.
- Microwaving the squash. To microwave delicata squash, slice the squash in half lengthwise. Scoop out the seeds. Place the squash face down in a microwave-safe dish. Add a little water to the pan. Microwave for 8 minutes until soft.
- Grill it! This is a fun way to cook delicata squash to add a slightly smoky flavor. Half and prepare the squash as listed above. Place the squash halves stripes down and grill for 10 minutes.
I roasted a delicata squash I received from our local CSA farm box. I like to choose delicata squash for our weekly box because it is sweet and easy to incorporate into so many recipes.
What you need to make these:
- Coconut flour- This is the main flour in this recipe. You don't need much since coconut flour absorbs so much liquid.
- Tapioca starch - Not pictured. You can also use arrowroot starch.
- Cocoa powder - I like to use Rodelle or Anthony's brands.
- Coconut oil - This fat helps keep these brownies fudgy.
- Maple syrup - I used maple syrup as the main sweetener. You can also use agave.
Recipe step-by-step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: Add the wet ingredients and mashed squash in a smaller
Step 3: Mix the wet and dry ingredients.
Step 4: Pour into a greased 8x8 baking pan and bake at 350º F for 25 minutes until done.
This coconut flour healthy brownies recipe is very easy to make. You will want to use an electric mixer to blend the batter to break up the squash and make a smooth paleo brownie batter.
You may also want to check out my other delicious gluten free brownie recipes too!
Substitutions and Variations:
There are a few fun ways to change up this paleo chocolate brownie recipe. Here are a few of my favorites:
- Add dark chocolate chips.
- Add dried fruit like cranberries
- Add nuts. I used walnuts, but pecans or even macadamia nuts would be delicious.
- If you don't like maple syrup, you can use honey or agave nectar instead.
If you love healthier desserts, you need to try these Gluten Free Black Bean Brownies too!
Expert Tips and Recipe FAQ:
Coconut flour needs a large amount of liquid as it expands. This recipe uses 3 tablespoons, which is all you need for this recipe.
Fat is what makes your brownies fudgy. The more fat you include in a brownie recipe, the fudgier they will turn out.
These brownies will last up to 4 days in an airtight container or up to 4 months in the freezer.
More gluten free dessert recipes:
- Gluten Free Healthy Donuts
- Mango Dessert Sushi
- Orange Almond Flour Cake
- Paleo Chocolate Chip Cookies
You may also love these easy Protein Low Carb Keto Brownies.
- Coconut flour absorbs a ton of moisture; make sure you measure this correctly so it has the right consistency in this recipe.
- An 8x8 baking pan is a perfect size to make this recipe.
Paleo Delicata Squash Brownies
- ½ cup pureed roasted delicata squash * see note
- ⅓ cup coconut oil melted
- 2 large eggs
- 3 tablespoons coconut flour * see note
- ¼ cup tapioca starch * see note
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ½ cup cocoa powder + 2 TBSP
- ⅓ cup maple syrup
- ¼ cup chopped walnuts
- ½ cup chocolate chips
- Preheat the oven to 350º F.
- Spray a 8x8 baking dish with coconut oil, or other nonstick oil.
- In a large bowl, add dry ingredients and whisk to blend.
- In a small bowl, add wet ingredients and squash puree.
- Use a mixer to blend well. (This also helps break up the squash more.)
- Add wet ingredients to the dry ingredients and mix well.
- Pour into baking dish and bake for 20-25 minutes until done in the center.
- Note if you can't find delicata squash, you can substitute acorn or butternut squash.
- Coconut flour is unique in the amount of moisture it absorbs. You can't substitute the same amount of gluten free flour.
- Maple syrup is the main sweetener, but you can also use agave nectar.
- These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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